Swerve, LLC releases Swerve, a natural, non-glycemic sweetener ideal for snacks and baked goods. Swerve is sourced from the fibrous part of fruits and vegetables and can be used in place of sugar, Stevia, high-fructose corn syrup or synthetic sweeteners. Plus, Swerve maintains excellent functionality and a reasonable taste profile and delivers zero calories.

Givaudanaddresses the mouthfeel challenges that food manufacturers face in developing low-calorie products with its TasteSolutionsMouthfeel program. This program includes a unique sensory language called Sense ItMouthfeel that forms an imperative link between consumer desire, product quality and flavorists’ creations.

An all-natural, functional food ingredient made from citrus pulp, Fiberstar Inc.’s Citri-Fi can be used to add moistness, control moisture migration, replace fat and more in a wide variety of foods products. Citri-Fi’s water-holding capabilities enable it to hold, bind and retain water, even through freeze-thaw conditions. Popular applications include bakery, dairy, frozen foods, dressings and sauces, meat and prepared salads. Citri-Fi is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration, non-GMO, all-natural, nonallergenic, kosher parve and halal.

Viterra’s verraUltra9 expeller-pressed canola oil, an Omega 9 oil developed using Nexera canola seeds from Dow AgroSciences, has applications for natural foods products. The product is non-genetically modified organism (GMO) project-verified, giving it labeling advantages. It can provide cleaner ingredient lists for food manufacturers, while enhancing shelf life due to the oil’s natural stability. VerraUltra9 is also kosher-certified, free of trans-fats, low in saturated fat and high in monounsaturated fats.
Viterra Inc.

Corn Products International/National Starch Food Innovation offers NOVATION Indulge 3340, a clean-label texture system that delivers a thick, creamy, gelled texture. The system enables manufacturers to reduce fat and calories in their products, while providing consumers with clean-label, healthier alternatives that deliver the same taste and texture profiles as traditional indulgent, as well as fermented, dairy products. It is resistant to high temperature, high shear and low pH, and has good cold-temperature stability.

Cranberry Orchard Medley from Truitt Bros. is an all-natural blend of Oregon Coast cranberries, Pacific Northwest apples and juicy, sweet oranges that can be consumed as is or added to appetizers, desserts, smoothies and more. It comes in an easy-to-store, shelf-stable pouch for optimum portioning and inventory control.

Wixon’s newest flavor introductions include five new snack seasonings: Classic Soy Sauce, which features toasted sesame and soy sauce; Habanero BBQ, which mixes sweetness with a bit of mesquite and heat; Sriracha Hot & Alarming Chili, which combines the bite of vinegar, onion and garlic; Zesty Sweet & Sour, tangy and sweet pineapple blends with sour and ginger notes; and Zippy Chinese Mustard, a sharp mustard with a touch of honey.

ConAgra Mills’Ultragrain All Purpose Flour and Ultragrain White Whole Wheat Flour are now available to consumers at select retail outlets. Ultragrain All Purpose Flour tastes and bakes like refined white flour, and is blended with 30% Ultragrain whole wheat flour, giving it 9 g. of whole grain per serving and twice the fiber of other all-purpose flours. It is a cup-for-cup replacement for all-purpose flour in any recipe. Ultragrain White Whole Wheat Flour has 100 percent whole grain nutrition with the taste, texture and appearance of refined flour. It offers 30 g. of whole grain per serving and four and a half times the fiber of refined flour. Both varieties are available in 2-, 5-, and 10-lb. bags.
ConAgra Mills
Omaha, Neb.

Functional Technologies reports that efficacy studies conducted on end-user materials to investigate the company’s proprietary acrylamide-preventing (AP) yeast technology in novel food applications traditionally not incorporating yeast ingredients as processing aids, such as snack foods and coatings, have demonstrated a significant reduction of asparagine, the main known precursor in the formation of acrylamide, a carcinogenic industrial chemical compound. The reduction was achieved with short contact times and decreasing yeast dose concentrations. At a reduced dose between standard and lowest AP yeast concentrations, asparagine levels were decreased by approximately 85% within 30 minutes and to near nondetectable levels within 60 minutes.

Roquette America’s NUTRALYS pea protein boosts the nutrition profile of chocolate without changing its texture, melt character or taste. The pea protein can be added to chocolate at up to 16% without affecting processing conditions. Even at the high inclusion rate of protein, standard temperatures and time used for mixing, refining, conching and tempering the chocolate require no changes. NUTRALYS also has digestibility similar to that of the best animal protein and is a purified protein source with no residual complex sugars, making it suitable for applications using standard chocolate and coatings.

Determining the best natural coloring choice for food and beverage products is a multistep process outlined by D.D. Williamson in its latest five-minute-long educational video, “Natural Food Coloring in Yellow to Orange Range.” The latest edition to DDW’s Natural Coloring Video Series provides an overview of naturally derived food coloring in yellow to orange hues, as well as highlights natural sources, manufacturing methods, color science and food and beverage applications.

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Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry.